Abidjan and Yamoussoukro are the chief cities of Ivory Coast. They’ve a cosmopolitan and modern feel, with multilane highways and high rise buildings.
Both cities boast magnificent cathedrals. The one in Yamoussoukro– is a full size replica of St Peter’s in Rome. Notable mosques (some constructed in conventional mud) are also to be found in important centers to the north. !
Most areas have standard open-air markets. Local basics sold here contain yams, cassava, maize, millet, sorghum and peanuts.
Across the smaller towns and hamlets of Ivory Coast, buildings are generally small. Houses are made of reeds, posts and sunbaked clay, with thatch roofs. New home is usually constructed using modern stuff with corrugated iron sheets for roofing. !
Though crops for selling grow, in addition they put a variety of foods for their own eating and regularly keep livestock like chickens.
Some cities along the shore have a cosmopolitan feel, with sizeable French, Syrian and Lebanese communities offering a wide selection of international cuisine.!
Eateries serving conventional food (known as maquis) run from open air courtyards.
Popular local dishes contain kedjenou (chicken with braised vegetables), attieke (cassava ground into couscous-like grains and eaten with fish or meat) and specialities including pan fried frog’s legs.
Dessert is usually fruit, since a broad variety are grown in Ivory Coast, including bananas, mangos, mandarins, pomegranates, passion fruit, pineapple and coconuts.!
And to drink?
Ivorians frequently quench their thirst with locally or ginger beer -brewed beer. Another popular beverage is palm wine.
A popular bite is aloko, fried banana served with onions and chillies. Other street food contains yam chips, fried fish and fufu (or foufou) made from fermented and mashed vegetables like cassava and plantain.
Peanuts are used in an assortment of manners, as well as being eaten as a snack. Foods are cooked in peanut oil (rather than butter), giving meat and fish a distinctive flavour. And since fish and meat are usually served with a sauce, peanuts ground with tomato and chillies make a hot accompaniment that was common.!